Sausage and White Bean Soup is an easy and deliciously filling combination of cannellini beans, onions, garlic, roasted tomatoes, kielbasa, and lots of Italian herbs and spices that bring it all together.
1 pound turkey kielbasa sausage, thinly sliced
1 yellow onion, diced
2 tablespoons oil
1 tablespoon minced garlic
6 cups chicken broth I used low sodium
1 15-ounce can diced fire roasted tomatoes
3 15-ounce cans white cannellini beans
1 teaspoon dried Italian herb seasoning blend or Herbs de Provence see note for DIY
2 teaspoons salt, or to taste
1/4 teaspoon black pepper, or to taste
2 cups baby spinach
In a large stock pot over medium heat, combine sausage, onions, and oil. Saute 4-5 minutes until sausage starts to brown.
Stir in garlic for 1 minute until fragrant.
Add chicken broth, tomatoes, beans, Italian seasoning, salt, and pepper and give it a good stir. Bring to a boil, reduce to a simmer, cover and cook for 10 minutes.
Stir in spinach for 2-3 minutes until wilted. Taste, add salt and pepper if needed, and garnish with grated parmesan cheese and black pepper if desired before serving.